Raspberry Fig-Pistachio Bars Recipe

For Shortcrust: 

• SwissBake® Egg-Free Raspberry Velvet Cake Mix – 1000g 
• Unsalted Butter (cold, cubed) – 320g 
• All-Purpose Flour – 200g 
• Glucose Syrup – 120g 
• Chilled Water – 100g to 110g 
• Glycerine (food grade) – 50g 
• SwissBake® Mycoban™ Classic PS – 7g (approx. 0.6% of dry mix) 

For Filling (Fig & Pistachio) 

• Dried Figs (chopped) – 1000g 
• Water (for soaking/grinding) – 250g 
• Glucose Syrup – 200g 
• Granulated Sugar – 100g 
• Neutral Vegetable Oil – 20g 
• Roasted Pistachios (chopped) – 100g 

For Filling: Place chopped figs and water in a saucepan. Simmer on low heat for 10–15 minutes until softened and most water is absorbed. Blend the softened figs into a smooth paste. Add the paste back to the pan. Add glucose syrup, sugar, and oil. Cook on medium heat, stirring constantly until the mixture thickens to a glossy, sticky consistency (approx. 78–80°Bx). Finish: Remove from heat and allow to cool. Once cool, fold in the chopped pistachios. Set aside until fully cooled before use. 

For Raspberry Dough: In a planetary mixer with paddle attachment, combine Raspberry Velvet Cake Mix, flour, and Mycoban™ Classic PS. Mix on low for 1 minute. Add cold butter and mix on low speed for 2–3 minutes until mixture resembles red, coarse breadcrumbs. Do not let the butter soften or melt. Whisk glucose syrup and glycerine together in a jug. Add the liquid mix to the dough. Gradually stream in chilled water while mixing on low until a cohesive, pliable dough forms. Wrap and rest the dough for 20 minutes before rolling. 

Assembly & Baking: Roll out rested dough to approx. 4 mm of thickness. Pipe or shape the fig-pistachio filling into a central log down the sheet. Fold the dough over the filling and gently seal. Cut into 30g portions (for small bars) OR cut into 60g portions (for large bars). Place the cut bars on parchment-lined tray. Bake at 160°C to 170°C for 14–18 minutes, until the shell is matte and set. Allow to cool completely on the tray before handling.